I developed this recipe as a protocol-friendly breakfast alternative for those following The Myers Way® and missing traditional hash browns. Serve with Everyday Breakfast Sausage and enjoy!
Spaghetti squash is high in vitamins A and C as well as other antioxidants such as lutein and zeaxanthin, which help prevent free radical damage and are linked to healthy vision and optimal eye health. Spaghetti squash is also rich in riboflavin, niacin, thiamin, and folate which are necessary for optimal cellular function. Thus, spaghetti squash is a great alternative to traditional spaghetti pasta noodles which have very limited nutrient content.
Spaghetti Squash ‘Hash Browns’
Course:
Servings
4
Prep Time
1 hour
Ingredients
- 1 spaghetti squash
- 3 Tbsp 44.36 ml coconut oil or animal fat such as lard or tallow
- 1/4 cup 60.00 ml chives
- 1/2 tsp 2.46 ml garlic powder
- 2 tsp 9.86 ml ground black pepper
- 1/2 tsp 2.46 ml sea salt to taste
Instructions
- Preheat oven to 375 degrees F.
- Cut off ends of the spaghetti squash then cut the squash in half, lengthwise. Use a large spoon and scoop out and discard the seeds.
- Place the squash halves on a baking sheet cut side up. Coat evenly with 1 tbsp of coconut oil.
- Bake the spaghetti squash until tender- about 35 to 45 minutes. You should be able to easily pierce the squash with a fork.
- Once spaghetti squash is done baking, place into a large bowl and combine with garlic powder, black pepper, sea salt, and chives.
- Heat 2 Tbsp cooking fat in a skillet over medium-high heat.
- Add the spaghetti squash mixture to the skillet and cook until golden brown and crispy.
- Top with a sprinkle of sea salt and additional chives. Serve warm.
